Amish Apple Butter Recipes

AMISH CROCK-POT APPLE BUTTER

Steps:

• Cook on low setting in crock-pot for 9 hours.
• When done, puree in blender.
• Then pour into clean glass jars.

AMISH APPLE BUTTER

Steps:

• Place all ingredients in a large pot with a full ½ cup of water or apple juice. Bring to high heat and reduce to simmer. Cook covered until the apples are soft.
• Blend the apples using an immersion blender, directly in the pot. Then continue to simmer until the apple butter thickens. Note that it will thicken further once it cools.
• Place all the ingredients into a large slow cooker. The size of your slow cooker should be somewhere between 4-6 quarts. The crock should be at least half full to cook properly. So adjust the size of your slow cooker accordingly.Once the apples are soft, you'll blend them with an immersion blender.
• Then vent the lid with the handle of a wooden spoon, and continue to cook on low for 6-8 hours. The apple butter will thicken further as it cools.
• Follow the recipe, but place everything into your pressure cooker with 1 cup of liquid instead of a ¼ cup. Use the manual setting and cook on high pressure.
• Close the steam valve on the lid.
• Cook for 8 minutes and allow a 10 minute natural release.
• Blend the apples until smooth with an immersion blender.
• Press the "slow cook" button. Vent the lid with the handle of a wooden spoon.
• Cook for an additional 3 hours, or until the butter has thickened. It will thicken further in the fridge. Stir a few times during this part of the cooking process.

GRANDMA'S APPLE BUTTER

Steps:

• Place apples in crock pot; cook on high for 4-1/2 hours (covered).
• After 4-1/2 hours stir and add remaining ingredients. Cook for another 4-1/2 hours with NO lid.
• Stir and seal in jars.
• *Can seal in hot water bath or top with paraffin.

AMISH BAKED APPLES

Steps:

• Place apples in greased 9 x 13 inch dish.
• Mix remaining ingredients together in ORDER given, in pan and bring to a boil.
• Simmer, stirring until thick.
• Pour syrup over apples and bake at 350° for 35 to 40 minutes or until tender.

PENNSYLVANIA DUTCH APPLE BUTTER

Steps:

• Place the apple juice, sugar, cinnamon and cloves in a blender; cover and process until blended. Adding 3-4 apple pieces at a time, cover and process until smooth. , Pour into a saucepan. Bring to a boil. Reduce heat; cover and cook over low heat for 1 hour, stirring occasionally. , Uncover and cook 1 to 1-1/2 hours longer or until thickened. Store in airtight containers in the refrigerator.

AMISH APPLE DUMPLINGS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Set apples aside in a cold water bath while you prepare the dough.
• Combine flour, baking powder, and salt in a medium mixing bowl. Add shortening and cut together with a pastry blender or a fork until crumbly. Add milk and stir until dough comes together.
• Combine 1 cup brown sugar and cinnamon in another bowl. Separate dough into six equal portions and roll out to about 1/4-inch thickness. Place an apple in the center of each dough portion and fill the core with the cinnamon-sugar mixture. Wrap each apple in dough and place into the prepared pan.
• Combine remaining brown sugar, water, butter, and nutmeg in a medium saucepan over medium-high heat. Cook until sugar is dissolved and butter is melted, about 5 minutes. Pour syrup over dumplings.
• Bake in the preheated oven until dough is golden brown and apples are soft, about 40 minutes.